Monday, December 13, 2010

Nigella’s Bourbon-glazed Ribs

I now know why Nigella Lawson is such a hit with men. She uses minimum ingredients in her recipes which are not too involved. She is not a trained chef. And her promiscuous cooking technique is just an added bonus.

So turn to page 82 of Nigella Christmas: Food, Family, Friends, Festivities for this seductively simple recipe of Bourbon-glazed Ribs. But if you don’t have that book, count me as your BFF. I made these out-of-the-world succulent ribs on Sunday. For one they were my first time making ribs at home, and also that my husband who is not too fond of them pigged out on pork ribs! I guess its hard for a man to resist something which comes with the tag of N-I-G-E-L-L-A.

Ingredients for Nigella’s Bourbon-glazed Ribsare:

(I have kept her ingredients as they were but changed the measurements)

Place the ribs in a large pan or plastic zip lock bag and pour all the ingredients over them to form a marinade. I marinated my ribs for 48 hours, refrigerating all the time.

After two days, remove the ribs from the marinade and place in a shallow baking dish, lined with aluminum foil for easy cleanup after.

Preheat the oven to 350°F (Nigella says 425). I cooked the ribs for 1 hour 15 minutes, turning them over halfway through cooking.

At the one hour mark of cooking the ribs, pour the marinade into a saucepan and boil on low-medium heat to reduce it to almost half. The marinade will start looking glossy and thick. It takes about 10 minutes.

Plate the ribs and pour the bourbon sauce on them. I served some steamed broccoli and potato wedges as sides for our Bourbon-glazed Ribs.

Nigella is a hit with men because of her simple recipes??? Hmmm...maybe! But methinks her tight black sweaters and big boobs and come hither looks while she is "blitzing" in her blender also have something to do with it ;-) Oops...can I say that on your blog comments? If you delete it I'll understand! :-)

I agree with Kamini - I think it's Nigella's style and looks which make her a hit - apart from the food. I watch her show for all the beauty, not just hers but the photography, ingredients, etc.

What I cannot get over, though, is her recipe for pomegranate raita, membrane and all. I don't have a problem with pom. in raita, just the peel and the membrane! And how she oh so casually-read-carelessly knocked everything out of the pom and into the curds! Yech!

Oh it's the oomph for sure. I'm curious what time does Nigella air in canada? Hubs usually channel surfs/flips (I can't call it TV viewing, with the incessant channel flipping) at night when we watch news/history/NG/news/flip, flip, flip...till I get irritated and walk back to the computer. after which I find him snoring on the couch, every night. Poor baby, he's got a looong commute.

Have to try these sometime--I usually try to avoid red meat for fear of clogged plumbing, but these look very tempting.

I watch Nigella for her accent too besides her ever glowing skin and assets.I always thought she was not a chef but never knew for sure.Thanks for conforming that.Well, I dont eat pork or beef but would love lo try that glaze with lamb chops sometime :)